Jonas Drotner Mouritsen has taken the photographs on pp. xv, 21, 30, 37, 47, 53, 57, 59, 62, 63, 67, 68, 71, 75, 77, 78, 83, 84, 85, 86, 89, 90, 91, 96 (top), 98, 99, 107, 109, 110, 113, 114, 117, 118, 119, 121, 122, 127, 129, 131, 133, 134, 135, 137, 147, 149, 150, 153, 163, 164, 165, 171, 172, 174, 176, 177, 182, 184, 187, 189, 193, 195, 196, 198, 202, and 205, 215, 232, 238, and 254.
Jonas Drotner Mouritsen has drawn the illustrations on pp. 7, 16, 17, 29, and 42 (data from Yamaguchi. The synergistic taste effect of monosodium glutamate and disodium 5'-inosinate. J. Food Sci. 32, 473–478, 1967).
The image of dried and cured Spanish hams on p. 9 is kindly provided by ICEX-Madrid (photographer Desconocido/ICEX).
The Archives of Ajinomoto Co., Inc. have permitted reproduction of the portrait of Kikunae Ikeda on p. 23 and the image of early industrial glutamate production on p. 28.
Morten Kringelbach has kindly given permission to use the images of brain scans on p. 43 (adapted from Araujo et al. Representation of umami taste in the human brain. J. Neurophysiol. 90, 313–319, 2003).
Ole G. Mouritsen has taken the photographs on pp. 49, 73, 93, 94, 125, and 145.
The image of cheese maturation on p. 61 is kindly provided by CEX-Madrid (photographer Luis Carré/ICEX).
The image of the konbu harvesters in Hokkaido on p. 66 is kindly provided by Norishige Yotsukura.
Rien Bongers has given permission to reproduce the image of the Roman garum installation from Almuñécar in Spain on p. 79.
The photograph of surströmming on p. 96 (bottom) is taken by Wrote and is licensed under Creative Commons.
The photograph of hákarl from Drangsnes on Iceland on p. 97 is taken by Fulvio and Ida Attisani and is licensed under Creative Commons.
The engraving of the pike angler on p. 100 by Boyd Hanna is from Izaak Walton’s book The Compleat Angler, The Peter Pauper Press, Mount Vernon, 1947.
The photographs of the pike dinner on pp. 102–103 are courtesy of Kristoff Styrbæk.
The graphic illustration of the contents of the various free amino acids in dashi and soups on p. 161 is drawn by Jonas Drotner Mouritsen and based on data from http://www.umamiinfo.com.
Jonas Drotner Mouritsen has drawn the illustrations on pp. 218–220.
The image of sun-ripened tomaotes on p. 212 is kindly provided by CEX-Madrid (photographer Amador Toril/ICEX).
Aktuelt Naturvidenskab has kindly given permission to use the graphic illustration of the Pac-Man analogy of the umami receptor on p. 221.
Himanshu Khandelia has produced the graphics of the molecular structures on pp. 221, 222, and 231.
◀ Classical Japanese woodblock print showing how bonito (katsuo) is caught with poles and lines. Utagawa (Ando) Hiroshige (1797-1858).
